Salmon Skin with Wasabi Sauce

Salmon Skin with Wasabi Sauce


  • For bake salmon and salmon skin

  • 3 lb (1.5 kg) wild salmon filet, best use the belly part;
  • Bone and skin the salmon, save the skin to cover the fish when baking;
  • 2 bunches of fresh dill.
  • For wasabi sauce

  • 1 teaspoon powder wasabi, can substitute with wasabi paste;
  • 1 teaspoon water;
  • 1 1/2 tablespoons Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket).



Serving for 4

For salmon and salmon skin

  1. Clean the salmon and wrap it with paper towel;
  2. In a baking pan, layer dill with stem on the bottom;
  3. Place salmon on top of dill;
  4. Sandwich dill between salmon and skin to protect the fish from drying out;
  5. Put in a 400˚F (200˚C) pre-heated oven for 15 minutes;
  6. Take out salmon to check;
  7. Lift the skin and check how done is the salmon;
  8. Usually it will take 20-25 minutes but also depend on how thick the fish;
  9. If the fish still translucent, put it back for another 5-10 minutes;
  10. Take out salmon, plate and serve warm or chill;
  11. Take out the salmon skin and put back in the broiler, keep an eye on it to avoid from burning;
  12. Cut to small rectangles;
  13. Serve warm, top with wasabi sauce.

For wasabi sauce

  1. Mix equal part of water to the wasabi powder until paste like consistence;
  2. Add Liquid Aminos to wasabi and mix well;
  3. Set aside serve with salmon skin.

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